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Barley, Lemon and Tomato ‘Risotto’

BT Calgary | posted Monday, Mar 10th, 2014

  • 4 cups chicken stock
  • 2 cups diced tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 1 cup uncooked barley
  • 2 cups green kale (loosely torn)
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 cups cooked chicken meat (roughly chopped)
  • salt and pepper (to season)

 

  1. Place stock and diced tomatoes in a medium pot and bring to a simmer on medium-high heat. Reduce to low heat to keep hot.
  2. Next, heat olive oil on medium-high heat in a large pan and cook garlic and diced onion for 5 minutes, stirring occasionally.
  3. Add barley to the pan and stir until well incorporated and the grains have absorbed excess oil in the pan.
  4. Reduce to medium heat, ladle a cup of the hot broth/tomato mixture into the pan and, while stirring regularly, let cook until barley has absorbed the majority of the liquid.
  5. Continue this process, adding the liquid cup-by-cup and stirring while the barley cooks. After about 15 minutes, add kale, spices, cream and butter to the pan as well.
  6. Once the rest of the liquid has been used up, approximately another 15-18 minutes, the ‘risotto’ should have a el dente bite to it. Stir in remaining ingredients and season to taste with salt and pepper before serving.

Serves 3-4

Total cook time…40 minutes

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